Key Lime Pie
Tangy, creamy and irresistible — bright citrus flavor, silky and smooth, classic and refreshing.
Bobbie's tips: use fresh key limes if possible for the best flavor (regular limes can be used in a pinch); do not overbake — the center should still have a slight jiggle; chill for at least 4 hours (overnight is best); for extra flavor, add a little lime zest to the crust; use a piping bag for a beautiful presentation. Variations: no-bake version (skip baking the filling and chill for at least 6 hours); chocolate key lime pie (use an Oreo or chocolate cookie crust); mini pies in tart pans or muffin tins; coconut key lime pie (add 1/2 cup shredded coconut to the crust or topping); extra tangy (add more lime zest). Storage: refrigerate covered in an airtight container for up to 5 days; freeze (without whipped cream) for up to 2 months wrapped tightly in plastic wrap and foil; thaw in the refrigerator overnight; serve chilled with fresh whipped cream and lime zest just before serving. Nutrition per slice (1 of 8), from Bobbie's card: about 360 calories, 18 g fat, 43 g carbohydrates, 32 g sugar, 6 g protein, 230 mg sodium.
Ingredients
For the graham cracker crust
- 1½ cups (150 g) graham cracker crumbs
- 1/3 cup (70 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- 1/4 tsp salt
For the key lime filling
- 4 large egg yolks
- 1 (14 oz / 397 g) can sweetened condensed milk
- ½ cup (120 ml) fresh key lime juice (about 8–10 key limes)
- 1 tbsp lime zest (about 2–3 limes)
For the whipped cream topping (optional but recommended)
- 1 cup (240 ml) heavy whipping cream, cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- Lime zest and lime slices for garnish
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Method
- 1
Make the crust: in a bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Mix until evenly moistened.
- 2
Press and bake: press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake at 350°F (175°C) for 8–10 minutes. Let cool completely.
- 3
Make the filling: in a medium bowl, whisk the egg yolks until slightly thick. Add the sweetened condensed milk, key lime juice and lime zest. Whisk until smooth and well combined.
- 4
Fill the crust: pour the key lime filling into the cooled crust and spread evenly.
- 5
Bake: bake at 350°F (175°C) for 10 minutes, just until the center is set (it will still have a slight jiggle).
- 6
Chill: let the pie cool at room temperature, then refrigerate for at least 4 hours, or overnight, until fully set.
- 7
Make the whipped cream: in a chilled bowl, beat the heavy cream, powdered sugar and vanilla extract until soft or medium peaks form.
- 8
Decorate: pipe or spread the whipped cream over the chilled pie. Garnish with fresh lime zest and lime slices.
- 9
Slice and enjoy: slice, serve chilled and enjoy this bright, creamy and refreshing classic dessert!
Get this in a pack
Key Lime Pie is printed in Bobbie's Desserts
15 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026